723—Potage Favori

Prepare one pint of a velouté of green asparagus; one-half pint of a velouté of lettuce, and one-half pint of poultry velouté. Put all three into a stewpan; add thereto the necessary quantity of white consommé to bring the soup to the correct degree of consistence; heat without boiling, and pass through a strainer.

Finish the soup, when dishing up, with an ordinary leason and two oz. of butter. Garnish with one tablespoonful of a No. 215, Chiffonade of sorrel, and one tablespoonful of green asparagus-heads.